This quick weeknight meal lends itself well to prepping ahead. Poach the chicken on the weekend and store in a container for up to 4 days OR freeze the chicken in a bag, the veggies in a bag, and the sauce in a bag. Put all three bags into one big bag and your set for a quick stir fry anytime!
3/4 to 1 pound chicken breasts or thighs (substitute pork, beef, or tofu)
2 cloves garlic, smashed or Roasted Garlic powder
Salt and Pepper
1 bell pepper (or other vegetable, equal to 1 cup chopped)
1 cup sugar snap peas (or other vegetable, equal to 1 cup chopped)
For the stir-fry sauce:
2 tablespoons soy sauce
2 tablespoons dry sherry
2 tablespoons water, chicken broth, or vegetable broth
2 tablespoons brown sugar
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
1 teaspoon cornstarch, optional for a thicker sauce
Place the chicken in a pot and add the garlic and bay leaf. Cover the chicken with a few inches of water. Bring to a full boil over medium-high heat, then turn the heat to low, cover the pot, and let the chicken simmer until cooked through. Slice the pepper (or other vegetables) into bite-sized pieces. Trim the ends from the sugar snap peas. Whisk together the ingredients for the sauce in a small bowl.
- Warm 2 teaspoons of oil in a large skillet (like a cast-iron skillet) or a wok over medium-high heat. When the oil is warm, add the frozen chicken. Spread the chicken into a single layer and cook, stirring occasionally, until the chicken develops golden spots and is warmed through, 4 to 6 minutes.
- Add the frozen vegetables to the skillet with the chicken. Cook, stirring occasionally, until the vegetables are hot and crisp-tender, 3 to 5 minutes.
- Pour the sauce over the chicken and vegetables. Stir until the sauce is thickened and coats all the ingredients, about 1 minute.